Best Ever Fish Tacos

My husband and I agree that this might be one of the best things that I've ever posted on Grad Gastronomy. I think several things went into making these fish tacos so amazing...unfortunately I can't take credit for them. First, was the super fresh (i.e., caught that day) halibut we used from the local fish market. Second, was the incredible Trader Joe's cilantro dressing we used for our fish taco sauce. However, I think even without all those things you could still recreate this recipe and wind up with some damn good fish tacos.

Ingredients (enough for about 6/7 small tacos)
-1 lb fresh halibut (or other white fish)
-1 C flour
~1 C beer
-1 small bag of pre-sliced cabbage
-pico de gallo (see link for recipe)
-Trader Joe's cilantro dressing (if you can't find that see below for a substitute)
-8 fresh corn tortillas
~1/2 C canola oil
-1 lime, cut into 8 slices

Potential sauce substitute (Note: I haven't actually tried this)

-1/4 C mayonnaise or plain yogurt
-1 T lime juice
-3 tablespoons chopped cilantro
-1 clove garlic, pressed or finely minced
-1/8 teaspoon cumin
-1 tablespoon water

-Whisk all of above together

Steps
(preheat oven to 350)
1. Cut your fish into pieces about half the size of your palm.

2. Mix your batter by adding the flour to a large bowl. Add in about 3/4 C beer. Stir. Keep slowing pouring in beer and stirring until your batter gets to be a pancake like consistency.

3. Submerge all your fish pieces in the bowl and make sure to get them nice and coated.
4. Heat a large skillet over medium to medium-high with about a centimeter of oil in the bottom (the amount of oil will vary depending on pan size). Make sure to wait until oil is hot before adding your fish. This will ensure it gets a good crunch.
5. Test your oil with a little drop of batter to see that it's hot enough...you want the batter to begin sizzling and browning. However, you don't want your oil so hot your batter burns.
6. Put your corn tortillas on a cookie sheet and stick in the oven to get warm.
7. Carefully add in all your fish pieces to the oil. Fry for about 2-3 minutes then flip and fry for another 2 minutes.

8. Transfer fish to a paper towel and pat to remove excess oil.
9. Assemble tacos by adding fish, dressing, slaw, and pico to your corn tortilla.

10. Garnish with lime slices.